Orange Teriyaki Cauliflower Wings will be your new favorite way to enjoy the versatile veggie! They are a crowd-pleasing favorite! {Vegan + Paleo}
“This post is sponsored by Fire Cider. As always, all opinions are my own.”
Ahhhh my love for cauliflower has no ends. It’s seriously the most versatile veggie ever and that’s why so many people can’t get enough of it. Who can blame them?
Have you ever tried cauliflower wings? I first had them at a vegan restaurant and fell in lurveeeeee. Oh so crispy and flavorful packed😋😋😋
I’ve teamed up with Fire Cider to make these tangy, sweet cauli wings that will tickle your taste buds in all the right ways. If you haven’t heard, Fire Cider is an apps cider vinegar tonic that is incredible for your body. You can take it in the morning to help with increase your energy level or you can cook with it! It adds tons of pizazz to sauces, like this orange teriyaki ;).
If you never tried cauliflower wings, now is the time. First things first, you batter up the florets and bake up. Next up: coat florets in sauce and broil. Last step: let cool and eat!
Orange Teriyaki Cauliflower Wings
This recipe will be your new favorite way to enjoy cauliflower! Crispy florets are coated with a sweet tangy sauce for a perfect veggie-filled appetizer! Also Vegan + Paleo friendly!
Orange Teriyaki Cauliflower Wings
Ingredients
- 1 head of cauliflower cut into large florets
- 1 cup arrowroot flour
- 1/2 cup non-dairy milk
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
- salt and pepper
- Orange Teriyaki sauce:
- 1/2 cup coconut aminos
- 1/2 freshly squeezed orange juice
- 1/4 cup Fire Cider apple cider vinegar & honey tonic
- 2 Tbsp. orange zest
- 1/2 tsp. ground ginger
- 1/4 tsp. crushed red pepper flakes
- 1 Tbsp. arrowroot flour optional, but thickens the sauce
Instructions
- To make sauce, place all ingredients in a saucepan over medium heat. Let simmer for about 15 minutes or until sauce thickens, stirring occasionally. Set aside.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
- Mix together arrowroot flour, garlic powder, chili powder, salt and pepper in a mixing bowl. Slowly whisk in milk ( batter will start out lumpy, but will end up thick and smooth) until mixture is lump-free and smooth.
- Place florets in a large bowl and pour batter on top. Mix thoroughly, until each floret is coated well. Place florets on baking sheet and shake off excess batter. Bake for 20 minutes.
- Take out of oven, let cool for 5 minutes. Place florets in a large bowl and add 3/4 of sauce. Coat each floret evenly in sauce and place back on parchment paper. Bake for another 10 minutes.
- Heat oven to broil and brush remaining sauce on each floret and place in oven for 2-3 minutes (making sure florets don't burn).
- Let cool and enjoy!
Like This Recipe? Pin For Later!
You May Also Like:
Cauliflower Pizza Steaks {Vegan & Paleo options}
Pineapple Teriyaki Cauliflower Poppers {Vegan, Paleo & Whole30}
Question of the day:
What is your favorite way to eat cauliflower?
